Imported from Instagram

Crispy Potato Nuggets

Name: Crispy Potato Nuggets
Prep time: 25 min
Cook time: 25 min
Total time: 80 min
Yield: 4 servings
Cuisine: Other
Ingredients: 5 medium potatoes (Boiled, very well drained, and mashed; approximately 750 g edible potato); salt (To taste); 1 tsp black pepper; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp chili flakes; 0.5 tsp dried parsley; 2 tbsp green onion (Finely chopped); 1.5 tbsp chicken powder or bouillon (Source states 1–2 tbsp); 4 tbsp cornstarch (Add another 1 tbsp only if the mixture is too soft or sticky); 2 slices white bread (Crusts removed; soaked in water and squeezed very well to remove excess water); 1 tbsp all-purpose flour; oil (For frying)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Crispy, golden potato nuggets made with mashed potatoes, bread, herbs, spices, and starch. Chilling the shaped nuggets and frying them in properly heated oil helps them hold together and develop a crunchy exterior.

4 servings80 minOther

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Ingredients

5 medium potatoes (Boiled, very well drained, and mashed; approximately 750 g edible potato)
salt (To taste)
1 tsp black pepper
1 tsp garlic powder
0.5 tsp onion powder
0.5 tsp chili flakes
0.5 tsp dried parsley
2 tbsp green onion (Finely chopped)
1.5 tbsp chicken powder or bouillon (Source states 1–2 tbsp)
4 tbsp cornstarch (Add another 1 tbsp only if the mixture is too soft or sticky)
2 slices white bread (Crusts removed; soaked in water and squeezed very well to remove excess water)
1 tbsp all-purpose flour
oil (For frying)

Steps

1
Boil the potatoes until they are fork-tender. Drain them very well, then let them sit for a few minutes so excess steam can escape.
2
Mash the drained potatoes until smooth.
3
Remove the crusts from the bread slices, soak the bread in water, and squeeze it very well to remove excess water. Add the squeezed bread to the mashed potatoes.
4
Add the salt, black pepper, garlic powder, onion powder, chili flakes, dried parsley, chopped green onion, chicken powder or bouillon, cornstarch, and flour.
5
Mix until everything is thoroughly combined and the mixture forms a soft but firm dough-like mixture. It should be easy to shape and should not feel wet or sticky. If it feels too soft, mix in another 1 tbsp cornstarch.
6
Take small portions of the mixture and shape them into nuggets. They may be round, oval, or slightly flattened.
7
Place the shaped nuggets on a plate or tray and refrigerate them for 20–30 minutes. This helps them firm up and reduces the risk of falling apart during frying.
8
Heat oil to 350–375°F (175–190°C).
9
Carefully add the nuggets to the hot oil in small batches, taking care not to overcrowd the pan.
10
Fry until the nuggets are golden brown and crispy on all sides. Turn them gently only after the outside has started to form a crust.
11
Remove the fried nuggets and place them on a paper towel-lined plate or a wire rack to drain excess oil.

Notes

The source emphasizes that well-drained potatoes, sufficient starch, chilling the shaped nuggets, and properly heated oil help prevent the nuggets from disintegrating. The amount of frying oil is not specified.